Rich & Chunky Spaghetti Sauce

"My husband prefers a red sauce with chunky vegetables and hot Italian sausage. I take a plain jar of spaghetti sauce and "doctor" it up a bit, so it tastes like I spent all day slaving over the stove. It has a rich, condensed tomato flavor. Sometimes I like to use bulk Italian sausage instead of links and make this sauce to use in lasagna. Delicious!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a large skillet over medium heat, cook Italian sausage pieces. Once cooked, drain on a paper towel to remove as much grease as possible from the meat. With a dry paper towel, wipe the remaining film of grease from the skillet.
  • Return skillet to medium heat and coat bottom with olive oil. Sauté vegetables until crisp-tender.
  • Reduce heat to low-medium. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
  • Simmer at low to low-medium heat, stirring occasionally, for 1 to 1 1/2 hours or until sauce thickens and tomato flavor is rich.
  • Serve over hot, cooked spaghetti. If desired, garnish each serving with grated parmesan cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes